I have been chugging away at all grain around twenty years with no real issues last 18.BUT,as I was off work today pondering lifes mysteries.I was thinking how do I consistently add 02 to my wort? For a very long time I have used a stone with disposable 02 bottles. But through use inside pressure goes down so I am cranking up the gauge-less regulator. I am a thinking gravity and temp are factors in some kind of formula.Without buying a dissolved oxy meter,anyone have a economical way of to get same levels each time.I figure its one more variable to remove if I can.

Hard to say without tasting the beer. That being said I vote contamination from the fruit.I would send a few bottles in to next contest and let a developed palate taste it ,and see on the score sheet what the problem was.

p.s. Unless its a straw color beer,I would add gyp. I have a ph meter, and before that strips. BUT,I generally just use 5.2 on straw color beers and nothing on any thing else.--Unless you are emulating a beer then you wil have to break the meter out etc etc etc.

What i use is a thick ratio--I always use one quart of liquor per pound of grain. If graim temp is moderate,I have a 18 degree drop in temp after doughing in. IE I strike with 170 water I get 152 mash temp. I would not waste the money on the rice hulls unless I was brewing a beer high in wheat .

if i understand the question about guessitamating the vol. a cyl you take ID sq x length in inches x .7854 divided by 231 will give you gal in cyl.Then the cone is ID Sq x 1/3 length in inches times .7854 divided by 231 wlil give the gal in the cone and add the two together.--ie-- look at sweat mark the liquid has made on the outside and get tape measure out and you can figure how many gal you have.